Restaurants in Canton, Towson and Roland Park are offering new menus items and promotions.
For its first summer, Verdein Canton is introducing new menu items - they've doubled the number of Neapolitan-style pizzas - a line-up of new cocktails and a weekday happy hour.
Among the new pizza offerings are the "Granchio," a homage to Maryland topped with homemade mozzarella, lump crab meat, roasted corn, leeks, fennel and chives, and the "Verdura Delizia," with smoked buffalo mozzarella, roasted butternut squash cream, zucchini, orated red peppers and basil.
There are new summertime appetizers and pastas, too, like imported Gorgonzola drizzled with honey and clams steamed with white wine and garlic, as well as bigger selection of panini and salads. The bar is featuring fizzy cocktails like the Mirtillo (prosecco with muddled blueberries and mint) and the Zen Zero (ginger beer, lemonade and Peroni lager).
The new happy hour runs 5 p.m.-7 p.m., Tuesday through Thursday, and includes appetizer samplers, cheese and charcuterie flights and specially priced cocktails, wine and beer.
Havana Road in Towson has just rolled out its summer menu. Highlights include a trio of new gazpachos, including a savory-sweet version made from cucumber and watermelon, and a selection of Cuban "cocas," paper-thin flatbreads topped with things like chorizo, cilantro pesto, goat cheese and Manchego cheese. There's also a new selection of "baltidas," Cuban milkshakes, in flavors like guava, passion fruit with mint and pineapple with rosemary.
Johnny's in Roland Park has launched a Sunday Family Dinner. The menu, which changes every week, includes a salad, entree, sides and a dessert, all served "family style," otherwise known as in the middle of the table. The cost is $24 per person.
Fleet Street Kitchen is introducing a $42 Sunday Supper Prix Fixe dinner. The menu from chef Chris Amendola, which will change every week and feature seasonal ingredients, will be served from 5 p.m. to 9 p.m. Also, Amendola is debuting a five-course tasting menu next Monday. The menu is only available to tables where everyone participates, and there are no substitutions. The cost is $75 per person.